Haemul Kalguksu Recipes

KALGUKSU (KOREAN KNIFE CUT NOODLE SOUP)

Kalguksu (Korean Knife Cut Noodle Soup) image

Kalguksu (Korean knife cut noodle soup) recipe.

Provided by Sue | My Korean Kitchen

Categories Main

Time 30m

Number Of Ingredients 12

Ingredients

4 1/2 cups Dried kelp and dried anchovy stock (or water (*see note above))
1 tsp soy sauce (, (I used regular kikkoman soy sauce))
1/2 tsp minced garlic
1/2 tsp fine sea salt ((or more to taste))
300 g Kalguksu noodles (or fresh ramen or udon noodles (10 ounces))
Some water (to boil the noodles)
100 g zucchini ((3.5 ounces), julienned)
50 g carrot ((1.7 ounces), julienned)
40 g shiitake mushrooms ((1.4 ounces), thinly sliced)
130 g fresh / frozen littleneck clam ((4.5 ounces), (weight includes the shells), cleaned / defrosted if frozen)
100 g prawn ((3.5 ounces), head and tail removed, deveined)
10 g green onion ((0.3 ounces), chopped)

Steps:

Boil the anchovy and kelp stock in a pot on medium heat. Add the soy sauce, minced garlic and salt to season the stock. Once the stock is rolling boiling, add the zucchini, carrots and shiitake mushrooms and cook until lightly softened (about 2 mins). Then add the clams and prawns and boil until they're cooked (about 2 mins). Make sure you don't over cook them as they can get gummy.
(Ideally at the same time as step 1) In a separate pot, boil the noodles in rolling boiling water until cooked (2 to 3 mins). Drain and rinse with cold running water. Set aside.
Add the noodles into pot 1 (from step 1) and boil for one minute to make the noodles warm. Stir around. Add the green onion and turn the heat off. Serve while hot.

Nutrition Facts : Calories 610 kcal, Carbohydrate 107 g, Protein 36 g, Fat 5 g, Cholesterol 130 mg, Sodium 3036 mg, Fiber 10 g, Sugar 16 g, ServingSize 1 serving

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